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📝 Description
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🥘 Ingredients
3 lbs. of potatoes, 6 pints of cold water, 1/2 pint of good yeast, a peck of flour, 2 oz. of salt.
👨🍳 Method
Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it 1/2 pint of good yeast, which should have been put in water over-night, to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour; mix it to the substance of cream, cover it over closely, and let it remain near the fire for an hour; then add the 5 pints of water, milk-warm, with 2 oz. of salt; pour this in, and mix the whole to a nice light dough. Let it remain for about 2 hours; then make it into 7 loaves, and bake for about 1-1/2 hour in a good oven. When baked, the bread should weigh nearly 20 lbs.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's "To Make A Peck Of Good Bread" this week, eager to see if this Victorian-era recipe could hold up in my modern kitchen. I found the process surprisingly straightforward, despite the archaic measurements and techniques. The most delightful surprise was the addition of potatoes, which created an incredibly moist and tender crumb, unlike any store-bought bread I've had. This recipe is perfect for the budget-conscious baker who wants to make the most of humble ingredients. The use of potatoes not only adds moisture but also stretches the flour, making it an excellent choice for those looking to feed a crowd without breaking the bank. The result is a hearty, comforting loaf that would be right at home on any weeknight dinner table. The bread turned out beautifully with a slight tang from the yeast. I will be making this again soon.
